Vacherin

While winter milk is used to produce soft cheeses, such as Vacherin, the milk coming from cows grazing on summer pasture is customarily used to produce large Alpine cheeses, such as Gruyère.

Slashfood 2009

Around Fribourg, an area in western Switzerland that rises between two big lakes, I ate a pure Vacherin fondue, instead of the mix of cheeses that is common.

Switzerland's Best Fondue Christina Passariello 2011

Who Mixed My Cheese? moitié-moitié Often referred to as a moitié-moitié, or half-and-half, it mixes Gruyère and Vacherin cheeses not necessarily in a 50-50 proportion with white wine and garlic.

Week in Words 2012

A Vacherin Mont d'Or with some really good crackers is hard not to like, as is a Stilton or a truckle of English cheddar.

In the Mood for Stuff You Can Burn, Eat or Read Rita Konig 2011

Five cheeses go into it: two kinds of Gruyère and three kinds of Vacherin, ranging from young to aged, to get the right mix of flavors.

Switzerland's Best Fondue Christina Passariello 2011

The house fondue is nuanced, using three kinds of Neuchâtel cheese Jura, Vacherin and Chaux d'Abel topped with savory whipped cream and cracked black pepper.

Switzerland's Best Fondue Christina Passariello 2011

A block of Gruyère; a slightly smaller one of Vacherin; a thin bottle of kirsch.

The Sorcerer’s Apprentices Lisa Abend 2011

Often referred to as a moitié-moitié , or half-and-half, it mixes Gruyère and Vacherin cheeses not necessarily in a 50-50 proportion with white wine and garlic.

Switzerland's Best Fondue Christina Passariello 2011

But what's this—a chilled glass of buttery Chardonnay with a slice of soft cheese such as Vacherin?

When to Drink White Wine With Cheese Will Lyons 2012

There isn't a menu offered in the wood-paneled dining room—you just chose between a moitié-moitié and a pure Vacherin.

Switzerland's Best Fondue Christina Passariello 2011